- 2 cups asparagus, cut into 1-inch pieces
- 2 cups fresh mushrooms, sliced
- 2 tbsp grape seed oil
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut asparagus into small pieces.
- In a large non-stick skillet, sauté asparagus and mushrooms in hot oil over high heat for 4 minutes or until tender.
- Stir in garlic, Italian seasoning, salt and pepper. Cook for 1 minute and remove from heat.
- Ready to serve!
(Great pairing with our Chicken Piccata)